Say "full steam ahead" to retain flavor and nutrients by steaming vegetables and fish
In the June issue of Healthy Cooking, we had recipes, tips and product reviews focused on cooking with steam. Since this is such a healthy way to cook (it retains many vitamins and minerals and uses little-to-no fat), we've decided to provide you even more test-kitchen proven recipes.
Steamed Broccoli Florets
This is a delightful, fast-to-fix side dish has a tart mustard vinaigrette that is sure to please. My Aunt Marion was a wonderful cook who gave me many recipes, including this one for Steamed Broccoli Florets.
—Peggy Van Arsdale, Crosswicks, New Jersey
Steamed Vegetable Ribbons
These extra-thin slices of zucchini and carrot will add a pretty touch to a dinner plate. Consider these Steamed Vegetable Ribbons the next time you want to perk up your dinnertime standbys.
—Taste of Home Test Kitchen, Greendale, Wisconsin
Sesame Steamed Zucchini
Here's a super-simple way to dress up zucchini. The Asian flavor and sesame seed crunch make this Sesame Steamed Zucchini side dish a treat to eat! Tip Idea: Yellow summer squash could be substituted for some of the zucchini.
—Wanda Penton, Franklinton, Louisiana
Lemon-Dill Steamed Vegetables
For a pretty side dish, try this lovely combination of Lemon-Dill Steamed Vegetables. Tossed with a buttery sauce seasoned with lemon and dill, the delicious and nutritious blend cooks in minutes on the stove.
—Page Alexander, Baldwin City, Kansas
Steamed Salmon Kabobs
Guests will savor every bite of these tangy and colorful appetizer kabobs. Make sure to have copies of the Steamed Salmon Kabobs recipe on hand!
—Kristen Strocchia, Lake Ariel, Pennsylvania